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Pisto Manchego - Forno Bravo Forum: The Wood-Fired Oven Community



Community Cookbook Recipe Contest

Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store.

Submit your recipes through the Forno Bravo Community Cookbook “Submit a Recipe” button. The winner will be based on the number of votes the recipe receives. A link to the recipes will be posted on the Forno Bravo Facebook, Google+, Instagram, Twitter, Pinterest pages and the Forum. To be eligible to win, your recipe must include a photo of the dish being cooked in your wood fired oven.
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Pisto Manchego

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  • Pisto Manchego

    We usually do a version of this dish in the Wood Oven that leaves the vegetables in pieces, but doing a puree of these vegetables for a dip or spread sounds really good!

    This simple dish is a sort of pureed ratatouille, is found all over Spain on its own or accompanying meals (good with anything and everything).

    Serves 4 to 6 as a tapa or side dish

    4 ripe plum tomatoes
    2 small Japanese eggplants
    4 red bell peppers
    2 tablespoons olive oil plus ? cup
    2 red onions, not peeled
    Kosher salt and freshly ground black pepper

    Rub the tomatoes, eggplants, and peppers with the olive of oil and put them on a baking sheet, along with the onions. Roast in 375?F oven for about 45 minutes, or until very soft (the onions may take longer). Allow to cool for 10 minutes or more, then remove the skin from the tomatoes and peel the onions. (If roasting the eggplants, follow that recipe to remove burnt skins) Cut the eggplants in half and scoop out the flesh. Roughly chop all the vegetables, then pass through a food mill into a bowl. Stir in the remaining ? cup olive oil and season to taste with salt and pepper.

    Serve on pan tostado (toasted bread).
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: Pisto Manchego

    Excellent. That's a great recipe and it brings back some great memories. Thanks Jim.
    Pizza Ovens
    Outdoor Fireplaces


    • #3
      Re: Pisto Manchego

      That looks so good I wish I had the ingredients right now... Do you have any more tapas- style recipes? I'd love to be able to do a whole bunch of them for a party this summer.

      First I need to find those little casuela (?) dishes, though. I think they're sooo cool.



      • #4
        Re: Pisto Manchego

        Liz, check out the appetizer section of FB for some more tapa recipe's. (the tomato basil goat cheese and bake brie are favorites)

        Also, Penelope Casas books, she has some great tapa recipe's and the best book on Paella

        sigpicTiempo para guzarlos..... ...enjoy every sandwich!


        • #5
          Re: Pisto Manchego

          I'd seen the brie, but not the goat cheese. Oh that looks good. I'll check out the book too. Thanks!